Confit of Cod Brandada

Pair with Manzanilla

The salinity of Manzanilla La Guita, it's crispy palate and the delicious aftertaste pairs beautifully well with the tasty flavours of the fish (cod) and balances the green intensity of the olive tapenade. Everything is rounded up by the fresh acidity of the tomato concasse.


Cod Brandada
360 gr 
Desalted Cod
360 gr 
Olive oil
50 gr 
20 gr 
Chilli pepper
Green Tapenade
150 gr  
Green stuffed olives
30 gr 
Olive oil
30 gr  
Spring onion
5 gr  
400 gr 
Tomato medium
3 gr  
Olive oil
10 gr 
Spring onions
1 gr 
Sherry vinegar
1 gr  


Cod Brandada 
1. Desalt the cod
2. On a medium to low heat slowly cook the cod together with the garlic and chilli 
3. Once the garlic is transparent remove from heat and drain the oil
4. Place the cod mix into a thermomix or food processor and emulsify at medium speed 

Green Tapenade
1. Place all ingredients into a mortal and pestle and grind together into a fine paste
2. Leave to sit 

1. Peel the tomato and remove the seeds
2. Cut tomatoes into cubes and put aside 
3. Clean the spring onions and slice finely 
4. Mix the tomato with the spring onion, olive oil and salt  
5. Put aside 

Toasted bread 
1. Cut the bread into 3 - 5 mm slices
2. Fry with a little oil until golden brown on both sides 


César García, Nacho Manzano´s disciple , Iberica Restaurants United Kingdom Visit Website
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serving and consuming

Pairing Manzanilla with food

Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.

Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings. 

Manzanilla fast facts

Always serve very chilled

Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.

The wine of the sea

Perfect with fish, seafood and all styles of food from the sea.

Style of Glass

In traditional wide rimmed catavinos or in a white wine glass.

Analytic data

  • Alcoholic content 15 y 19% vol. (normally 15% vol.)
  • Sugar < 5 gr. / litre (normally < 1 gr. / litre)
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) <0,25 gr. / litre
  • Very Low In Glycerine Content < 2 gr. / litre
César García, Nacho Manzano´s disciple , Iberica Restaurants United Kingdom Visit Website
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